This creamy, cheesy broccoli potato cheddar soup is loaded with tender potatoes, crisp-tender broccoli, sweet carrots, and sharp cheddar in a rich, comforting broth that's naturally gluten-free and vegetarian. I first made it on a rainy Sunday afternoon when I wanted something warm and filling, and it's been a cold-weather staple ever since. The potatoes get blended with sour cream to make the soup thick and creamy without needing flour or cream, and the cheddar melts into the broth for that classic cheesy flavor.
If you love hearty, one-pot soups, you'll also enjoy my Slow Cooker Beef Manhattan and Mongolian Ground Beef and Cabbage for easy, comforting meals that come together with minimal effort.
Why You will Love This Broccoli Potato Cheddar Soup
This soup is everything you want in a comfort meal: it's thick, creamy, cheesy, and packed with vegetables. The potatoes make it hearty and filling, the broccoli adds color and nutrition, and the cheddar brings that rich, savory flavor that makes every spoonful satisfying. Blending part of the soup gives it a creamy texture without needing heavy cream or a roux, so it's lighter but still indulgent. It's perfect for meal prep because it keeps well in the fridge, and it's naturally gluten-free, so it works for a variety of diets.
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Broccoli Potato Cheddar Soup Ingredients
Here's everything for the creamy, cheesy soup.
See Recipe Card Below This Post For Ingredient Quantities
- Unsalted butter or olive oil: Two tablespoons add richness and flavor to the base. Butter gives a creamier taste, but olive oil works if you want to keep it dairy-free (just skip the sour cream and use a dairy-free cheese at the end).
- Yellow onion: One small onion adds sweetness and depth to the soup.
- Celery: Two to three ribs add a subtle, savory flavor and a little crunch.
- Yellow potatoes: One and a half pounds of potatoes make the soup hearty and filling. Keeping the skin on adds extra nutrients and texture.
- Minced garlic: About two cloves add savory, aromatic flavor.
- Water and vegetable broth: Together, they create a flavorful base for the soup. Low-sodium broth gives you more control over the salt level.
- Fine sea salt and ground black pepper: Season the soup from the start and adjust at the end.
- Sour cream: Two tablespoons add creaminess and a subtle tang when blended with the potatoes.
- Broccoli florets: Six cups of fresh broccoli add color, texture, and nutrition. Cut them small so they cook evenly and are easy to eat.
- Shredded carrots: One cup adds sweetness, color, and extra vegetables.
- Sharp cheddar cheese: Eight ounces of freshly grated cheddar melt beautifully into the soup and add that rich, cheesy flavor. Sharp cheddar has the best flavor, but mild or medium cheddar work too.
- Lemon juice: A squeeze of fresh lemon brightens the soup and balances the richness of the cheese.
- Optional for serving: Green onions, sourdough croutons, or garlic butter croutons add crunch and extra flavor.
How to Make Broccoli Potato Cheddar Soup
Follow these steps for a thick, creamy, cheesy soup.
- Sauté the aromatics: In a 4 to 5 quart Dutch oven, melt the butter or heat the olive oil over medium heat. Add the diced onions and sliced celery and sauté for 8 to 9 minutes, stirring occasionally, until they're softened and lightly golden.
- Add the potatoes and broth: Stir in the sliced potatoes, minced garlic, salt, and pepper. Add the water and vegetable broth and bring the mixture to a simmer.
- Simmer until tender: Reduce the heat to low and simmer uncovered for 15 to 20 minutes, or until the potatoes are just fork-tender. Remove the pot from the heat.
- Blend part of the soup: Scoop out about 3 cups of the potatoes and broth (roughly half potatoes, half broth) and pour them into a blender. Add the sour cream and blend until completely smooth. Pour the purée back into the soup pot and stir to combine. This is what makes the soup thick and creamy without needing heavy cream or a roux.
- Cook the broccoli and carrots: Turn the heat back to medium. Stir in the broccoli florets and shredded carrots. Bring the soup to a low simmer and cook for 8 to 10 minutes, stirring occasionally, until the broccoli is tender but still bright green.
- Add the cheese: Remove the pot from the heat. Gradually stir in the grated cheddar cheese, adding it in 4 to 5 batches. Stir each batch until it's fully melted before adding the next. This prevents the cheese from clumping or getting stringy.
- Finish and season: Stir in the fresh lemon juice. Taste the soup and adjust the salt and pepper as needed. The cheese adds salt, so you may not need much more.
- Serve: Ladle the soup into bowls and serve hot. Garnish with sliced green onions, extra shredded cheddar, and sourdough or garlic butter croutons if you like.
Substitutions and Variations
Here are a few simple swaps and add-ins to make this soup your own.
Butter: Use olive oil or vegan butter if you want to keep it dairy-free (just skip the sour cream and cheese or use dairy-free versions).
Potatoes: Yukon Gold, russet, or red potatoes all work. Leaving the skin on adds nutrients and texture, but you can peel them if you prefer.
Broccoli: Use frozen broccoli if that's what you have. Just add it frozen and cook for a few extra minutes until tender.
Carrots: Swap them for diced bell peppers, cauliflower, or even corn for a different flavor and texture.
Cheddar cheese: Use Gruyère, sharp white cheddar, or a blend of cheddar and Monterey Jack for a different cheese flavor.
Sour cream: Swap it for Greek yogurt or skip it entirely if you want a lighter soup.
Add protein: Stir in cooked chicken, crumbled bacon, or white beans for extra protein.
Make it vegan: Use olive oil instead of butter, skip the sour cream, and use vegan cheddar cheese.
Make it spicy: Add a pinch of cayenne pepper or a diced jalapeño with the onions.
Equipment
Here's what makes this recipe come together smoothly.
- 4 to 5 quart Dutch oven: A heavy-bottomed pot works best for even heat and prevents scorching.
- Knife and cutting board: For chopping the vegetables.
- Blender: A high-speed blender like a Vitamix makes the soup extra smooth, but any blender works.
- Measuring cups and spoons: For accurate ingredient amounts.
- Ladle: For serving the soup.
How to Store Broccoli Potato Cheddar Soup
This soup stores beautifully and tastes even better the next day as the flavors meld.
Refrigerator: Store in an airtight container for up to 4 days. The soup will thicken as it cools, so add a splash of vegetable broth or water when reheating.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. Note that the texture may change slightly after freezing—the potatoes can get a little grainy, but it still tastes great.
Reheating: Warm the soup gently in a pot over medium-low heat, stirring frequently. Add a little broth or water to loosen it if it's too thick. You can also reheat it in the microwave in 1-minute intervals, stirring between each one.
Serving Suggestions
This soup is a complete meal on its own, but here are a few ways to dress it up.
- Serve with crusty sourdough bread, garlic bread, or warm dinner rolls.
- Top with homemade croutons, crispy bacon bits, or extra shredded cheddar.
- Pair with a simple side salad or a grilled cheese sandwich for a classic combo.
- Add a dollop of sour cream or Greek yogurt on top for extra creaminess.
If you're planning a cozy dinner spread, this pairs wonderfully with my Cowboy Chicken Pasta or Big Mac Wraps for a comforting, filling meal.
Expert Tips
Here's what I've learned after making this soup many times.
Use fresh broccoli for the best texture: Frozen broccoli works, but fresh broccoli has a better texture and stays brighter green.
Don't skip the blending step: Blending part of the soup is what makes it thick and creamy without needing heavy cream or flour.
Add the cheese off the heat: If you add cheese while the soup is boiling, it can get grainy or stringy. Remove the pot from the heat first, then stir in the cheese gradually.
Shred your own cheese: Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Freshly grated cheese melts beautifully.
Add the lemon juice at the end: Lemon brightens the soup and balances the richness of the cheese, but it can curdle dairy if added too early.
Adjust the thickness: If the soup is too thick, add more broth or water. If it's too thin, let it simmer uncovered for a few more minutes.
Taste and adjust seasoning: The cheddar adds a lot of salt, so taste the soup before adding extra salt at the end.
FAQ
Blending part of the cooked potatoes with sour cream creates a thick, creamy base without needing flour or heavy cream. The potatoes naturally thicken the soup, and the sour cream adds richness and a subtle tang.
Yes! This soup is naturally gluten-free as long as you use gluten-free vegetable broth and skip the croutons or use gluten-free bread.
Yes, frozen broccoli works. Add it directly to the soup (no need to thaw) and cook for a few extra minutes until tender. The texture won't be quite as crisp as fresh, but it still tastes great.
Store the soup in an airtight container in the fridge for up to 4 days. Reheat it gently on the stovetop, adding a splash of broth or water to loosen it if it's too thick. You can also freeze it for up to 3 months, though the texture may change slightly after thawing.
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Pairing
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Broccoli Potato Cheddar Soup
Ingredients
Method
- Melt butter in a 4–5 quart Dutch oven over medium heat.
- Add diced onions and celery; sauté for 8–9 minutes until softened.
- Stir in sliced potatoes, minced garlic, salt, and pepper.
- Pour in water and vegetable broth; bring to a simmer over medium heat.
- Cook uncovered on low simmer for 15–20 minutes until potatoes are just fork-tender.
- Remove about 3 cups of potatoes and broth (half and half) and transfer to a blender.
- Add sour cream and blend until smooth. Transfer purée back to the soup pot.
- Turn heat to medium; stir in broccoli florets and shredded carrots.
- Simmer gently for 8–10 minutes until broccoli is tender, stirring occasionally.
- Remove from heat and stir in grated cheddar cheese in 4–5 batches, melting each batch before adding the next.
- Stir in lemon juice and adjust seasoning with salt and pepper to taste.
- Ladle soup into bowls and top with green onions, extra cheddar, and croutons if desired.
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